Preheat the oven to 180°C/160°C fan assisted. Line a cup cake tray with 10 cupcake cases.
Sift the flour into a large mixing bowl and add the ground almonds, baking powder, cinnamon, ginger, cloves and nutmeg. Stir well to combine.
Add the flax to a small mixing bowl with the warm water and stir well. Set aside to gel, forming a flax ‘egg’.
Cream the coconut oil and coconut sugar together in a separate mixing bowl. Add in the flax mixture and stir until smooth.
Tip the wet ingredients into the dry mixture along with the grated pumpkin (or squash) and mix to combine.
Add the walnuts, dates and sultanas and stir well to combine.
Divide the cake batter evenly between the cupcake cases. Transfer to the oven to bake for 18 minutes or until golden and cooked through.
Whilst the cupcakes are baking, add the chilled coconut cream to a mixing bowl along with the maple syrup and orange juice. Whisk together for a minute or two until smooth and fluffy. Return to the fridge to chill until ready to use.
Allow the cakes to cool completely then decorate with the coconut orange frosting to serve.